These oat flour pumpkin muffins are the ultimate fall baking recipe. They're light, fluffy, full of cozy flavours and they make the perfect nutritious breakfast, dessert or snack.
Gluten free pumpkin oatmeal muffins
I know you might have heard this before, but these just might be one of my favourite recipes I've made in A WHILE. These gluten free pumpkin muffins are the perfect thing to make for a fall snack, an on-the-go breakfast or as part of a cozy brunch.
They are lightly sweetened, perfectly moist, filled with warm spices like cinnamon, ginger and nutmeg and they feel like biting into a cloud. I promise you will not be disappointed if you decide to make these but if you still aren't convinced, here are three reasons why you need these ASAP.
- They're the perfect texture- Who would have guessed oatmeal could be used to make the best muffins ever? NOT me. When I set out to create the ultimate pumpkin flourless muffins I decided to use oatmeal as the 'flour' and was not disappointed. The texture is INCREDIBLE, light, fluffy, moist - it's everything you could want from a muffin (and more). Plus now they are the ultimate gluten free pumpkin oatmeal muffins.
- They aren't overly sweet- One thing I hate about muffins is when they're so sweet they could pass for a cupcake. Don't get me wrong I love a good cupcake, but I want to be able to enjoy a muffin for breakfast or snack without my blood sugar spiking like crazy. These pumpkin honey muffins solve that problem. They offer the perfect touch of honey sweetness without rotting your teeth.
- They're the perfect addition balanced breakfast- As a Dietitian, I love finding new ways to spice up my morning breakfast routine. I always look for a breakfast that contains fibre and protein to help power me through the day ahead. These pumpkin muffins are a more exciting way of eating your morning oatmeal. They are packed with fibre from the oats, as well as vitamin C, E and iron from the pumpkin. Pair these with some Greek yogurt for the ultimate balanced breakfast.
Ingredients in these pumpkin honey muffins
The ingredients in these muffins are one of the best parts! They are SO simple you probably already have majority of them on hand. I always try to make sure my recipes are as easy and accessible as possible to prove that cooking at home doesn't need to b overly complicated! Find my ingredient tips and substitutions below.
Oats- I personally typically make my own oat flour at home by just grounding up oats in my food processor or Vitamix blender. I love using oat flour because it's an expensive flour alternative perfect for those unable to eat gluten. Plus they are a heart-healthy whole grain packed with fibre. If you are using store bought oat flour you will need 1 and ¾ cups!
note: I have NOT tested this recipe with any other flour alternatives!
Pumpkin puree- You can either use canned pumpkin puree or make your own fresh pumpkin puree (I stick with canned out of convenience). Just make sure you choose pumpkin puree NOT pumpkin pie filling ( one is pre-sweetened and spiced which is not what we want).
Spices- These oat flour pumpkin muffins have ALL the cozy spices. Ground cinnamon, ginger, nutmeg and all spice come together to create the ultimate fall muffins. If you want to make these muffins even easier, substitute the spices with 2 teaspoon of pumpkin pie spice.
Honey- For a touch of natural sweetness, we use honey to create the best pumpkin honey muffins. Another option is to an equal amount of real maple syrup if you have some on hand!
Milk- Any milk will do! If you want to keep these dairy free, feel free to use an unsweetened unflavoured dairy free milk of choice.
Eggs- To hold everything together! I have not tested this recipe with flax eggs or any other egg substitute, however if you do please let me know how they turned out!
Coconut oil- I like using coconut oil in my baking, because it's a great dairy free alterative AND it adds a very subtle coconut flavour to baked goods which I love. If you wanted a substitute, butter or any other neutral tasting oil works great!
How to make pumpkin flourless muffins
These pumpkin oatmeal muffins are so easy to make. Grab your ingredients, a mixing bowl, a whisk, a spatula and a muffin tin and in less than 30 minutes you'll be snacking on warm pumpkin flourless muffins.
Step one: Make your oat flour. If you are choosing to make your own oat flour at home simply add 2 cups of oats into a high powered blender ( I love my Vitamix) or a food processor and pulse for about 10- 30 seconds until your oats are finely ground into an oat powder or 'flour'. Tip: if you are using premade oat flour remember to use only 1+¾ cup of oat flour!
Step two: Put your flour aside, grab your large mixing bowl and whisk together the eggs, pumpkin puree, coconut oil, honey, milk and vanilla extract until well combined. Tip: allow your coconut oil to cool after melting it to ensure no clumps form in the batter!
Step 3: Mix in your oat flour, baking soda, baking power, spices and salt and fold the ingredients to mix using a wooden spoon or plastic spatula. Allow your batter to sit for 5 minutes to thicken. Use this time to line your muffin tin. Tip: Try not to over mix the batter if you want the fluffiest muffins. Only mix until the ingredients are just combined!
Step 4: Evenly divide your batter among 10 muffin cavities ( I recommend adding about ¼ cup of batter into each cavity). As this recipe makes 10 muffins, fill the remaining 2 cavities with water to allow for even baking.
Step 5: Bake for about 18-20 minutes or until a toothpick inserted into the center of one of the muffins comes out clean
Step 6: Allow muffins to cool and top with cream cheese frosting and pumpkin seeds if you are using!
Storage Instructions
To ensure your pumpkin muffins stay as fresh as possible, once cooled you can choose to either store on the counter, in the fridge or in the freezer.
If you are planning on eating the muffins within four days I'd recommend storing them on the counter in a sealed air-tight Tupperware container. (note if you have iced the muffins using the cream cheese frosting I would recommend storing in the fridge for best results).
After four days- Pop the air-tight container into the fridge for up to a week
Freezer storage- These muffins also freeze perfectly. Once the muffins are cooled, place them in a large Ziploc bag. When you are ready to eat them either allow them to thaw naturally overnight Or pop it in the microwave for about 30 seconds! I would recommend storing WITHOUT the frosting for best results!
More cozy fall baking ideas
If you loved these pumpkin gluten free pumpkin oatmeal muffins you need to try some of my other fall favourite recipes.
- Chai spiced oatmeal cookies
- Salted caramel blondies
- Cinnamon sugar granola
- Easy microwave cinnamon buns
- Air fryer apple crumble
PS. I love seeing my recipes in action! If you decide to make these oat flour pumpkin muffins, don't forget to tag me on Instagram- @nourishedbynic or leave a comment below!
Oat Flour Pumpkin Muffins
Ingredients
- 2 cups oats (quick, minute or rolled all work) or 1 +¾ cups oat flour
- 1 cup pumpkin puree
- 2 medium eggs
- ½ cup honey
- ¼ cup milk
- ¼ cup coconut oil melted and cooled
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground all spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Cream Cheese Frosting (optional)
- ½ cup cream cheese softened
- 2-3 tablespoon plain yogurt
- 2 tablespoon honey
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350F and line a muffin tin with liners.
- Make your oat flour by adding your oats to a high-powered blender or food processor and pulsing for 10 seconds until a fine powder or "flour" is formed. (skip this step if using store bought oat flour)
- In a large bowl, whisk pumpkin, coconut oil, milk, honey, eggs and vanilla extract.
- In a small bowl, mix oat flour, baking powder, baking soda, spices and salt.
- Add dry ingredients to wet and stir until combined.
- Divide batter evenly between 10 muffin liners (about ¼ cup of batter in each). Fill the remaining 2 cavities with water. Bake for about 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- To make your cream cheese frosting, whisk together cream cheese, vanilla extract, honey and yogurt until smooth. Once muffins are cooled, top with frosting and sprinkle with pumpkin seeds!
